Easy One Pot Creamy Mushroom Pasta
579kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 white onion diced
- 2 cloves of garlic minced
- 250 g chestnut or closed cup mushrooms sliced
- 2 tablespoon plain flour
- 80 ml white wine
- 250 ml water + 1 vegetable stock cube + 5-6 dried porcini mushrooms
- 150 ml double cream
- 215 g farfalle pasta
- 35 g Pecorino cheese
- 1 handful parley chopped
Method
- Add boiling water to the vegetable stock cube and dried porcini mushrooms in a jug.
- Heat your oil in a large casserole dish and add the diced onions. Sauté for 5-6 minutes until softened and beginning to turn translucent.
- Tip in your garlic and seasonings, cooking for another minute or two.
- While this is cooking, remove the dried porcini mushrooms from the vegetable stock and dice them.
- Add the chestnut mushrooms and diced porcini mushrooms, and saute for 3-5 minutes, stirring often.
- Add the plain flour, stir it for 2-3 minutes, and then deglaze the casserole pan with the white wine.
- Cook off the wine, then pour in the vegetable stock and double cream.
- Leave the sauce to simmer for a couple of minutes, then add about ¾ of the Pecorino cheese and stir it into the sauce.
- Stir the cooked pasta into the mushroom sauce.
- Remove the creamy mushroom pasta from the heat and top with the lemon juice, grated pecorino cheese, and chopped parsley.
- Enjoy!
Nutrition
Serving1gCalories579kcalCarbohydrates59gProtein18gFat25gSaturated Fat11gPolyunsaturated Fat14gCholesterol50mgSodium637mgFiber6gSugar8g
Notes
This mushroom pasta is best served fresh immediately after cooking it. However, it also stores well as leftovers.
Allow the recipe to cool fully before transferring it to an airtight container and storing it in the refrigerator for between 3 - 5 days.
If you wanted to freeze this recipe, I would recommend making the mushroom pasta sauce, but without the pasta. Then, defrost fully and reheat, stirring cooked pasta in just before serving.